Principle component analysis of equilibrium headspace concentration of beverage emulsion as function of main emulsion components.
A three-factor central composite design (CCD) was used to study the effect of two hydrocolloids namely Arabic gum (7-13% w/w), xanthan gum (0.1-0.3% w/w) as well as orange oil (6-10% w/w) on the equilibrium headspace concentration of target flavor compounds released from the diluted beverage emulsio...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English English |
| Published: |
Wfl Publisher
2010
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| Subjects: | |
| Online Access: | http://psasir.upm.edu.my/id/eprint/16342/1/Principle%20component%20analysis%20of%20equilibrium%20headspace%20concentration%20of%20beverage%20emulsion%20as%20function%20of%20main%20emulsion%20components.pdf |